Kotopoulo Giouvetsi ( Chicken Casserole With Orzo)

• 1 medium roasting chicken (3-4 lbs)
• 3 tablespoons olive oil
• salt
• fresh ground black pepper
• 1 1/2 cups orzo pasta
• 3 medium onions, coarsely chopped
• 2 cloves garlic, minced
• 2 large bell peppers, cored seeded,and finely chopped
• 1 cup peeled chopped plum tomato
• 1/2 teaspoon ground cumin
• 4 cups water
• grated parmesan cheese

1. Preheat oven to 450F.
2. Wash chicken and rub outside and inside with 1 tablespoon olive oil.
3. Season skin with salt and pepper.
4. Place chicken in a medium-to-large baking pan, preferably glass or clay, and spread orzo evenly around chicken.
5. Add remaining oil and other ingredients except cheese and toss in pan to combine.
6. Place pan, uncovered, in hot oven and reduce heat to 350F.
7. Bake for 1 to 1-1/2 hours, basting chicken every 10 to 15 minutes with pan juices, until chicken is tender and orzo cooked, adding more water, if necessary, during baking if orzo seems too dry.
8. Sprinkle with grated cheese before serving.

chicken, olive oil, salt, fresh ground black pepper, orzo pasta, onions, garlic, bell peppers, tomato, ground cumin, water, parmesan cheese

Taken from www.food.com/recipe/kotopoulo-giouvetsi-chicken-casserole-with-orzo-52410 (may not work)